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Vegetable Medley Stir-fry Recipe

Asian-inspired · Main course · 25 min total

A quick and colorful stir-fry featuring a mix of fresh vegetables with a savory garlic-soy sauce, perfect for a healthy weeknight dinner.

Ingredients

• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cups broccoli florets
• 1 large carrot, julienned
• 1 cup snap peas, trimmed
• 1/2 cup water chestnuts, sliced
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

1. Heat vegetable oil in a wok or large skillet over high heat until shimmering.
2. Add garlic and ginger; stir-fry for 30 seconds until fragrant.
3. Add bell peppers and broccoli; stir-fry for 2 minutes.
4. Add carrot, snap peas, and water chestnuts; stir-fry for 2 more minutes.
5. Pour in soy sauce, oyster sauce, and sesame oil; toss to coat.
6. Add cornstarch slurry; stir-fry for 1 minute until sauce thickens and vegetables are crisp-tender.
7. Remove from heat and serve immediately over steamed rice.

Tips

• For extra protein, add cubed tofu or chicken during step 3.
• Adjust soy sauce to taste; use tamari for gluten-free.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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